If I haven't said this before, these cookies are actually worth every bit of effort, and really the effort is pretty minimal even if you have to bake three different cakes and whip egg whites. I would be run out of town on a rail if I didn't have them ready when the kids get home from school at the holidays.

I made these for the first time and they were very easy to make. I used apricot jelly between the layers. I only used one half of the jar so there was a thin layer between each layer of cookie. I weighted them down with a heavy wooden cutting board and two large cans for about 4 or 5 hours. The layers stayed together just fine no sliding at all. Once I put the chocolate on the first layer I stuck them in the freezer for about 15 minutes flipped them over and did the other side. Put them in the freezer for another 15 minutes and took them out and cut them with a large serated knife. There was absolutely no cracking and they came out beautiful.
I tasted them after cutting them and found them to be a little bland but after being in the refrigerater for a few hours, the taste definately intensified and the finished product is wonderful. I also used 8 x 12 disposable aluminum pans. II was able to fit all 3 of them in the oven at once. They were a perfect size to maneuver and the layers did not come out too thin.

Just finished making these and they are to die for. My layers were a little uneven and tiny bit dry, but they are still out of this world. Time consuming, but not too difficult. I put too much chocolate on the top and it took me a while to get the hang of cutting them without cracking. As long as I used a very hot serrated knife and let it melt through the chocolate before I put pressure on the knife they were fine. I used a combination of semi sweet and bittersweet chocolate for the top and bottom. Next time I will try semi sweet as I think it will be better.

I love this recipe! I make it every Christmas (everyone expects it!) and I made them for my daughter's bridal shower this past spring using gold and purple food coloring and white chocolate as the topping. They looked beautiful!

These were not nearly as complicated as some of these reviewers wrote. The 9 x 13 pan is very manageable...even without my husband's help. I took the suggestion and didn't separate the eggs and the hot water for the knife really helped cutting. But don't let the reviewers intimidate you. They were fun to do and very impressive to present. Not to mention delicious.

I'm Italian and these cookies were reminiscent of the best Italian bakery in Brooklyn. They was very labor intensive and terms of time. I was a little uncertain about what " just until set" meant so I might have overcook them slightly, but I think they came out fine. They were delicious and my grandson and daughter love them! now I have to get them out of the house before I eat all 5 dozen!!